Pumpkin Pie is one of the requirements at our Thanksgiving table. My husband loves it so much I make it several times even before Thanksgiving arrives. Over the years of experimenting this recipe has been updated and refined so it turns out very well. This recipe is grain-free and dairy-free and if you didn’t know that before trying it you probably wouldn’t notice a difference. The crust is made with almond flour instead of a traditional white flour crust and the cow’s milk has been replaced with coconut milk. The coconut milk works very well and makes this pie very creamy.

For a pie recipe, this one is relatively quick to make. I put this one together in less then an hour including the crust.

Pumpkin Pie

Preheat oven to 350 degrees. Mix all ingredients together and press into a 9″ pie plate. Bake for 10 minutes or until lightly browned. Let cool before filling. While the crust is in the oven, mix together the filling.

Filling

2 cups pumpkin

3 eggs

1 can coconut milk

¾ cup maple syrup

1 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

½ tsp allspice

Pinch cloves

1 tsp vanilla extract

Preheat oven to 425°. Mix together all ingredients with a mixer or a whisk until blended well. Pour the filling batter into the pre-baked pie crust. Bake in oven for 15 minutes at 425° then reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean.